Pregled bibliografske jedinice broj: 439982
Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines
Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines // Food chemistry, 120 (2010), 3; 698-702 doi:10.1016/j.foodchem.2009.10.065 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 439982 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines
Autori
Kozlović, Gianfranco ; Jeromel, Ana ; Maslov, Luna ; Pollnitz, Alan ; Orlić, Sandi
Izvornik
Food chemistry (0308-8146) 120
(2010), 3;
698-702
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
wine; wood barrels; aroma; acacia; oak
Sažetak
In order to improve Malvazija from Istria wine quality, we used two types of barrels: oak (of French and Croatian origin) and acacia (of Croatian origin). After 12 months ageing period all of the wines were analysed chemically and sensorially. Results showed marked differences between oak and acacia aged wines, especially in simple volatile phenol and oak lactones concentrations. During the ageing period a significant increase in furfural, 5-methylfurfural, guaiacol, eugenol and trans-eugenol was noticed. Results pointed out the importance of choosing the right barrels (oak or acacia) and time of leaving the wine in the barrels to achieve the desired goal. The highest rated wines were made in acacia barrels.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
178-0580477-2130 - Funkcionalna analiza i molekularna karakterizacija vinskih kvasaca
Ustanove:
Agronomski fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
